Che Thai (Vietnamese Fruit Cocktail)
This Che Thai recipe brings all the traditional and tropical flavors of Vietnam to your home in 10 minutes! It's a refreshing dessert on a hot summer day - perfect for summer BBQs, parties and family gatherings. Make it at the beginning of the week to have a little sweet treat after dinner every night!
Servings: 8
Equipment
- Can opener
Ingredients
- 1 can lychee
- 1 can aiyu jelly
- 1 can toddy palm
- 1 can jackfruit
- 1 jar coco de nato
- 1 13.5 oz can coconut milk
- 1 12 oz can evaporated milk
- 3 tablespoon condensed milk
Instructions
- Drain all the canned fruits and jellies.
- Cut the jackfruit into thin strips.
- Cut the aiyu jelly into cubes.
- Cut the toddy palm seeds into thin slices.
- Give the coconut milk a good shake before opening. In a bowl, whisk together the coconut milk, evaporated milk, and condensed milk until combined. Taste and adjust sweetness as desired.1 13.5 oz can coconut milk, 1 12 oz can evaporated milk, 3 tablespoon condensed milk
- Add in all the fruit and jellies and mix thoroughly. Cover and refrigerate for 1-2 hours or until chilled. When ready to enjoy, add crushed ice to a cup or bowl and the che Thai and enjoy!
Notes
To serve immediately:
- 1. Add large ice cubes! This will chill it faster without making it too watery
- 2. Chill the fruit cans in the fridge beforehand!
